The cooking process takes about 3 1/2 hours-when it's cooked-hang it up to drain away the excess water and oil-and it is ready to be serve-a lovely hue of white and blue with a fragrant flavor-full of meaty and crunchy textures with every bite-best in the world !

Then we proceeded to Bukit Koman village to catch a glimpse of the former gold mine-......then to Kampung Ulu Dong-famous for it's picturesque waterfalls.

Back to Lurah Bilut aka Ah Sap Kong for lunch at Kedai Kopi Poh Heng, a small wooden split-level coffee shop under a local Cherry tree that also serve tai chow dishes-home made noodle, water terrapin, river fishes and frog bee hoon soup are their signature dishes (we did not get to eat the frog as we were late).